| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Cyberealm, Fish, Kooknet, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or Margarine |
| 2 |
T |
Shallots or Green Onions |
|
|
chopped |
| 1 |
lb |
Mushrooms, chopped |
| 3 |
lb |
Sole Filets |
| 1 1/2 |
c |
Dry White Wine |
| 1 |
T |
Lemon Juice |
| 2 |
T |
Parsley, chopped |
| 1 |
t |
Salt |
| 1/4 |
t |
White Pepper |
| 1 1/2 |
T |
Flour |
| 1 |
c |
Heavy Cream |
INSTRUCTIONS
Grease a 12" skillet with 2 tb butter or margarine; sprinkle with
shallots or green onions; add mushrooms. Fold filets in half or
thirds; place in pan. Add wine and water to just cover filets. Add
lemon juice, parsley, salt and pepper. Cover with a circle of wax
paper with a small hole cut in the center. Bring to a boil. Reduce
heat; simmer 3 minutes. Remove filets to a serving plate; keep warm.
Blend flour and 1 tb butter or margarine (beurre manie.) Reduce liquid
in skillet by half. Add beurre manie, a small amount at a time,
stirring until sauce is smooth. Add cream; bring to a boil; correct
seasoning. Remove from heat. Add remaining butter or margarine a
little at a time, rotating skillet to effect a gradual melting. Pour
over filets. Glaze quickly under the broiler or in a 425øF oven. (The
purpose of the glazing is to improve the appearance of the dish, and
could be omitted without changing the taste in any way.) Source:
Unknown Typed by Katherine Smith From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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